Date Coconut Confection
This raw vegan date coconut confection highlights the sweet natural caramel flavor notes in dates and is the perfect nutrient-dense snack! Made with only two ingredients, coconut and dates, these coconut date confections are naturally sweet without any refined sugar. For a fun presentation, they can also be pressed into candy molds. It is one of our favorite snacks to have and friends and families love it. They will ask for more and won’t believe this confection is raw vegan.
Once you’ve tried the basic recipe, though, you can experiment with adding other ingredients to add more variety. If you love this recipe you will love this Cranberry Peanut Confection. The combination of cranberry and peanut butter ugh it’s divine!
If no liquids have been added to the mixture, these can be kept at room temperature. They will keep for several weeks. If you pre-soak the dates or add any liquids, they will need to be stored in the fridge.
Date and coconut confection
- Food Processor
- 200 g shredded coconut
- 15-20 pieces medjool dates pitted
- In a blender add the dates and blend until creamy in consistency.
- Now add the shredded coconut and blend until well cooperated.
- Form into confections and cover with more coconut.
Creamy Dreamy vegan Tuna with Zucchini Noodles and fresh Snow Flakes
Zoodles are a wonderful pasta substitute made from your favorite garden vegetable. They are nutrient-dense with almost zero carbs—and look at how simple they are to create!
Zoodles are zucchini that have been spiralized, and can therefore be used in the same way as pasta. The possibilities are endless with zucchini noodles plus, zucchini noodles are a fun way to increase the number of vegetables we eat, especially for children. The spiral forms are quite popular with kids (and they also enjoy using the spiralizer to make zucchini noodles!).
Zoodles are typically prepared using a gadget called a “spiralizer,” and there are a host of kitchen gadgets out there designed to get the job done, transforming your zucchini into noodle form in no time. Spiralizers create long noodles allowing you to spin them onto your fork.
The best thing about eating zucchini noodles is that you don’t feel ultra heavy after eating them like you would when you eat pasta. You will feel full – but satisfied. These noodles are perfect for lunch or dinner on those warmer days. It is light and refreshing. If you like the sound of these noodles, you’ll love my Ramen Noodle Soup with Kelp Noodles!
Plus, zoodles also have a subtle taste that makes them easy to mix with just about anything-including Lentil Kofta! Zucchini noodles are low calorie, low carb, and high in fiber. These are incredibly delicious and work in recipes or just tossed in olive oil, garlic, and salt and pepper as comfort food.
Plus, I’ll even give you one of my favorite recipes to make with them so you can get started ASAP! Check out this Tagliatelle Pasta alla Cashew Carbonara to make the perfect, healthy, quick, family meal.
Homemade vegan coconut yogurt is easier than you might think!
This yogurt is raw, vegan, gluten-free, full of probiotics & protein and is totally delicious. It can be enjoyed for breakfast, lunch with berries or drizzled on top of wraps, supper with curries, or dessert as a delicious frozen yoghurt! The recipe is super easy, and it requires only minimal active hands-on preparation time.
Many brands of probiotics come in capsule form. Simply open the capsules and pour the content into your yogurt to use as a starting culture. Look for brands that are labeled “dairy-free” or “vegan,”.
A finished yogurt can also be used as a starter for your next batch. If you have never made yogurt before, you can use store-bought yogurt instead. There are numerous dairy-free yogurt brands available today, including those made from coconut milk, almonds, cashew, and so on. Save a small amount of yogurt to use as a starter for your first batch. This concept generally works well, and then you’ll just save a bit from the new batch and so on.
Creamy, tangy, thick and simply delicious. Happy creating!
Fermented Coconut Yogurt
- cheese cloth
- glass jar
- wooden spoon
- 1 cup coconut milk full fat
- 1 capsule vegan probiotic
- Shake your coconut milk well. Then open and pour into a clean, sterilized, dry glass jar or bowl. You can easily sterilize glass jars by rinsing thoroughly with boiling water and letting dry completely. Just let them cool back down to room temperature before adding ingredients.
- Empty your probiotic capsule into the coconut milk. Use a wooden or plastic spoon/spatula.
- Cover the mixture with cheesecloth and secure with a rubber band. Let the yogurt activate for 24hours and up to 48 hours in a warm place. The longer it rests, the tangier the yogurt will become.
- Enjoy with berry compote. Keep in the fridge for up to 5 days.
The yogurt's texture and tanginess will vary with each batch. It is based upon the coconuts and how thick the meat is, how much water there is, and how strong the probiotics are that you are using. Experiment with different brands to see what work for you.
Homemade raw vegan banana fruit leather made easy with the dehydrator. 😋 Ideal Snack for a quick energy boost for in between or to take with you when hiking. Healthy, rich and tasty!
Apple and Banana Fruit Leather
- 4 pieces ripe bananas
- 5 pieces pitted dates
- 1 Tbsp psyllium husk powder
- Process everything in the mixer into a uniform, thick mass.
- Place baking paper on one of the racks and distribute the fruit mixture evenly.
- Dehydrate at 40° for approximately 13 hours.
Homemade raw vegan carrot flaxseed cracker made easy with the dehydrator. Ideal Snack for a quick energy boost for in between or to take with you when hiking. Healthy, rich and tasty!
Carrot Flaxseed Cracker Raw Vegan
- 4 pieces carrot roughly chopped
- 2-3 Tbsp flaxseeds
- 2 Tbsp lemon juice
- 1 Tbsp psyllium husk powder
- 4-5 Tbsp water
- Process everything in the mixer to a thick even consistency.
- Place baking paper on one of the racks and distribute the mixture evenly on it, about 5 mm thick.
- Then, pre-cut 12–15 pieces and dry them for about 13 hours at 40 °.